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Sweet Corn Fritters with Sriracha-Lime Greek Yogurt
Fritters
- 1 cup flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon coriander
- 1/2 cup milk
- 1 egg
- 1/2 lime, zest and juice
- 2 cups fresh sweet corn kernels (from 3 to 4 ears, depending on size)
- 1/2 cup scallions, minced
- 1/3 cup cilantro, roughly chopped
- 1/3 cup cheddar cheese, grated
Sriracha-Lime Greek Yogurt
- 1 cup plain Greek yogurt
- 1/2 lime, zest and juice
- Sriracha, to taste
For the Fritters
- Sift together flour, baking powder, salt, and coriander. In a separate bowl, whisk together milk, egg, and lime juice and zest. Mix the wet ingredients into the dry, then fold the corn, scallions, cilantro, garlic, and cheddar cheese in until just combined.
- Heat a large heavy skillet (cast iron, preferably) and add enough oil to coat the bottom of the pan. (Use an oil with a high smoke point, such as peanut, safflower, canola, or grapeseed.)
- Once the oil is hot, spoon large mounds of batter into the pan, flattening them slightly. Cook for about 3 minutes, or until fritters are nicely browned on the underside, then flip. When they are browned on the second side, remove them from the pan and place them on a plate or sheet lined with paper towel. Repeat until all the batter has been used up, adding more oil to the pan if needed.
For the Sriracha-Lime Greek Yogurt
- Mix together Greek yogurt and lime juice and zest. Add Sriracha a little bit at a time, until you have the heat level where you’d like it.
Notes
- Makes about 1 dozen fritters.
Adapted from Food 52
Adapted from Food 52
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/